Simple Japanese Curry


INGREDIENTS -
 1.5 lb boneless, skinless chicken thighs, breasts, or legs
kosher/sea salt (Use half for table salt if no kosher salt)
freshly ground black pepper
2 carrots (not baby carrots)
2 onions or shallots
2 Yukon gold and one red potato    
One inch grated ginger
2 teaspoon garlic olive oil
4 cups water or chicken stock (I simmer the chicken back for an hour with a billion cube, vegetables, sake, lemon, and salt and pepper)
1 Fuji apple, grated 
1 tablespoon honey
1 tablespoon ketchup 
1/2 box Japanese curry
1 1/2 Teaspoon soy sauce
1/2 cup frozen green peas 

Preparation 
1. Gather all the ingredients. 
2. Trim off the fat from the chicken and cut it into 1/2 inch to 1 inch bite size pieces. 3. 3.  Peel and cut the carrot in rolling wedges (Rangiri) and cut the onions in wedges. 4. 
4.Cut the potatoes into 1.5 inch pieces and soak in water for 15 minutes to remove excess starch. 
5. Grate the ginger. 

 Cooking 
1. Heat the oil in a 8 quart stockpot lower to medium high heat and sauté the onions until it softens. Usually 3-5 minutes. 
2. Add the ginger and garlic. Stir. 
3. Add the chicken and cook until the chicken becomes white in color about 2 minutes.
4. Add the carrot and mix. 
5. Add the 4 cups water or chicken broth. (I used 6 cups water) 
6. Bring the stock to boil and skim off fat. 7. Peel the apple and grate to add sweetness. 
8. Add the honey and salt and simmer uncovered for 20 minutes, stirring occasionally. 
9. Add the potatoes and cook for 15 minutes, or until the potatoes are tender, and turn off the heat.
10. When the potatoes are ready, add the curry. In a bowl, dissolve the amount of curry desired in water. Stir.  
11. Mix well until smooth. 
12. Add the roux paste back into the stock in the large pot and stir to combine. 
13. Add 1 1/2 tablespoons soy sauce and 1 tablespoon ketchup. Simmer uncovered on low heat, stirring occasionally, until the curry becomes thick. 5-10 minutes 

 For a thinner curry, add 1/2 cup water. If you added too much water, mix 2 tablespoons cornstarch and 1 tablespoon water until smooth then turn the heat up until the curry is simmering and pour in while continuously stirring. 

 This recipe is inspired by https://www.justonecookbook.com/ a fantastic cookbook for beginning and intermediate cooks. I stumbled across this recipe back in 2018 and have been making it ever since. It is more ingredients, more preparation, and more time. The results will pleasantly surprise you. Use unsalted chicken broth not bullion. One teaspoon of chicken bouillon powder contains 1,080 mg of sodium. 2300 mg is the FDA recommeded amount. I make curry at least once a month not using commercial broth.

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